Anyone get a pro range and regret it?
crl_
11 years ago
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11 years agobuffalotina
11 years agoRelated Discussions
Anyone regret getting/not getting DW cutlery rack?
Comments (31)I haven't read all the responses completely, but I figured I'd chime in and say that having lived with a Miele with cutlery tray for almost a decade, I'd not want to go without. I do section my cutlery by type/size, and the extra seconds it takes to do that are more than made up for in the unloading process. Gained space on the bottom rack is huge. My tray is removable, but it's an older (90's unit) and it's one big tray so it's not convenient, but then I have no reason to do it. One step between DW and drawer. The only reason I would maybe ever want a basket again is if it's a walk between the DW and the cutlery drawer. But probably not. p.s. I'm not justifying my purchase, the DW was given to me out of a remodel. This post was edited by foodonastump on Thu, Mar 7, 13 at 10:54...See MoreAnyone seen the griddle plate on the Elux Pro style range?
Comments (6)That $300 four-burner griddle from Webstaurant is only described as "steel." That means it probably is carbon steel (CS) rather than stainless steel (SS). Do you really want a stainless steel griddle, anyway? Seems to me that a stainless griddle would be for looks rather than use. I would think a stainless steel griddle would be undesireable from a cooking perspective. The Webstaurant griddle is listed as 7 gauge metal. IIRC, that's only about 1/8 or 3/16 inches thick. A stainless plate that thin is ikely to heat very unevenly. Remember why a lot of stainless pans have at least a "clad" base which includes aluminum or copper for heat dispersion? From a cooking perspective, a CS griddle would be much more useful that an SS one. CS works like cast iron (CI) except that it can be made thinner and thus not so heavy as CI. (CI needs to be thicker to keep it from breaking). Once seasoned (which is pretty quick), CS surfaces develop a near non-stick surface just as CI does. Not only is that good for the morning pancakes etc., but it means you can use them with more acidic foods than you would with aluminum. (Don't use wine or vinegar to deglaze though; they contain tannins (unlike, say, tomatoes) and those react with the metal to give a sour metallic taste.) Like cast iron, CS pans have good heat retention abilities, which means they need to be pre-heated longer than an aluminum griddle. Over time, of course, CS is going to look a lot less pretty than stainless. If you've seem the big griddles in a restaurant, you've seen what a well seasoned CS plate will look like. But even if it is CS, I would still recommend against the $300 Webstaurant griddle . It is listed as 27" inches deep. This is fine for true commercial stoves which are deeper than residential stoves. But, with a residential stove like that 36" Icon, that griddle's front lip will either be sitting on the burner controls or will ovehang them. It will get hot and that will make it awkward to work the burner controls. That 4-burner unit also will be awkward to move, clean, and store in a home kitchen. In my own kitchen, I don't know where I would put something that big when not using it. And, how do you pan on cleaning something that big, too? The Chef King griddles that Wekick mentions are a better choice for an occasional griddle. Note that they are carbon steel (CS) rather than cast aluminum. The Chef Kings do have loop handles which help a lot in moving them, so they would be less awkward to handle that the Webstauraunt unit. I would still recommend the two-burner spanning unit over the 4 burner spanning unit. A two burner Chef King unit will be 14 x 23 and weigh 16 to 17 pounds and cost $55 to $80.. A four burner unit will be 23 x 23 unit and weigh something like 38 pounds and cost between $150 and $200 depending on where you buy it and how much you pay for shipping. While the 4 burner Chef King unit will be only half the price of that Webstaurant model, it will only be slight less awkward to manuver, clean and store than that Webstaurant unit. Will you be doing large scale breakfast or griddle production often enough to warrant having such a big griddle? Personally, if I were planning on frequent production use, I would be much more inclined to get a pair of the 14x23 units and just deploy them as needed. For finding Chef Kings, besides the "Rocky Mountain" site that wekick cited, there are others. You could check out the Dvorson's site and Amazon whose prices are a bit lower. Nuntbiz1 has reported that Amazon recently has been selling the Chef King 14x23 for under $60. I have no experience with the aluminum Royal RoyGrid 23 that Wecick linked to. They certainly are a lot lighter than the Chef Kings. The 15x23 unit is only about 5 or 6 pounds compared to the 16 for the comparable Chef King. But, my concern with that Royal is the 7 gauge aluminum specification. Again, IIRC, that is between 1/8" and 3/16" thick. To me, that doesn't really seem thick enough, though I may be wrong. I once used somebody else's similarly thin two-burner aluminum griddle. I don't recall the brand or the exact thickness, but my recollection is that it was only about 1/8" thick. My impression was that it had hot spots over the burners and cooler areas between them even after considerable pre-heating. Pancakes in between the burners did not cook as quickly or brown as evenly. Electric griddles, like Broil Kings, can get away with that kind of wide and thin aluminum because their heating elements extend continuously and go under more of the plate. You don't get as even a spread with thin metal over discreet gas burners. (Seems to me that Cooks Illustrated made that finding in some testing they did about ten years ago, but I cannot find the link at the moment.) Anyway, the Royal Griddle might be just fine. I don't know. Before I bought one, I would really want to look for good reviews and would be leery of buying one without them. As for the the griddle plate that comes with that 36" Icon stove, maybe somebody here has one of the Icons and will chime in if we get enough postings here to attract attention. Unfortunately, I have no first hand knowledge of the Icon's griddle but I would bet that it is aluminum and non-stick simply because that is the kind of approach most major brands take. When I was stove shopping last year, I looked at a couple of GE stoves (Cafe and Profile) that came with griddles. GE's griddles had a black non-stick coating on the cooking surface, were about 1/4" inch thick, and seemed to be cast aluminum. I However, they were designed specifically for GE's elongated center griddle burner (found on its Profile and Cafe stoves). They were sort of oval shaped, something that seems to have been intended to mimic the kind of heating dispersion you get with electric griddles like the Broil Kings. Reviews on them have been mixed. Some folks like them, some think they are useless. They are small, too, which limits their usefulness for production cooking. This post was edited by JWVideo on Thu, Mar 28, 13 at 13:47...See MoreDoes anyone regret the size of 36 inch range?
Comments (3)We went with a 36" BS range top, then a 30" Wolf L-Series oven and the Wolf Steam Oven. I love our setup and love that they are not all in the same place. We have the range top in about the same location as our old 30" range was located. The microwave and steam oven are in a stack next to the pantry. And the Wall oven is actually under the end of our island, which kind of turn inward toward the kitchen. This works out great for us as it gives us three zones to work in when doing cooking. Helps us keep out of one anothers way. I could see doing a 36" range if you don't have the room for a range top and separate wall oven. But if you do, why compromise on getting something that has dual functionality and will have compromises when you can get what you want with the bells and whistles you want in separate units. Just my 2 cents. Phil...See MoreAnyone own Jennair pro style 48 inch JGRP548WP gas range
Comments (3)Thank you. Another factor is that I don have 220V circuit in my kitchen so it doesn't make sense to get electrical upgrade while all-gas can do the job equally well. Good to know that you had good experience with the brand. Jenn-Air reviews are very limited while if you find some those are negative given folks post negative more than positive...See Morewekick
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